Lemon Blueberry Pound Cake Recipe

Rating 5.0
| 2
Not only is this lemon blueberry pound cake sweet and satisfying, but with blueberries and lots of lemons, it is a cheerful addition to any picnic or weekend party. Bake it in a well-oiled bundt pan, let it cool and you are ready to go.
Dessert
New American
19
ingredients
16
steps
74
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
10
For the Lemon Blueberry Pound Cake
3 cup(s)
cake flour or all-purpose flour
1 1/2 tsp
baking powder
1 tsp
salt
1 1/2 cup(s)
granulated sugar
3/4 cup(s)
butter
1/2 cup(s)
whole milk
1/2 cup(s)
heavy cream
1/2 cup(s)
cream cheese
2 tblsp
sour cream
3
eggs
2
lemons, zested and juiced
1 tsp
vanilla extract
1 pt
blueberries
2 tblsp
cornstarch
1
batch of lemon glaze, optional
1 tblsp
grated lemon peel, for garnish
For the Lemon Glaze
4 tblsp
powdered sugar, sifted
2 tblsp
lemon juice
water, as needed

Directions 16 steps | 74 Minutes

Step 1

Measure and prep all ingredients. 

Step 2

Make the flour mixture. In a large bowl, sift together the flour, baking powder and salt. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, add the butter and mix on medium speed until the butter is softened. 

Step 4

Add the sugar and whip until very fluffy, at least 5 minutes.

Step 5

While the sugar and butter are whipping, make the milk mixture. In a large measuring cup, combine the whole milk and heavy cream.

Step 6

After the sugar and butter are whipped, mix in the cream cheese and sour cream.

Step 7

Add the eggs, one at a time, and mix until smooth. 

Step 8

Slowly add ½ of the flour mixture, then ½ of the milk mixture and beat until incorporated. 

Step 9

Add the remaining flour mixture, then the rest of the milk mixture, and mix until smooth.

Step 10

Add the lemon juice, zest and vanilla extract. 

Step 11

Dust the blueberries with the cornstarch. 

Step 12

Fold in the dusted blueberries into the lemon poundcake mixture.

Step 13

Transfer the batter into a well-oiled Bundt pan and bake for about 45 minutes or until the top is golden brown and a toothpick or knife tip inserted in the center comes out clean.

Step 14

Allow to cool, then remove from the pan. 

Step 15

If using the lemon glaze, mix the powdered sugar and lemon juice together in a small bowl. Add water if you’d like a thinner consistency. 

Step 16

Spoon the lemon glaze over the top of the cooled cake and garnish with grated lemon peel. Enjoy!

Nutrition Per Serving
View All
CALORIES
541
FAT
24.8 g
PROTEIN
6.9 g
CARBS
74.7 g

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2 Comments
2 Comments
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Chrystal G.

Chrystal

28 Jul 2022

Perfect summer dessert

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Jessica S.

Jessica

27 Jul 2022

So, so, so tasty!!! A great way to use our excess of lemons from our summer harvest. Beautiful photos in this recipe as well!

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